The Accidental Discovery and the Seven Countries Study
While vacationing in post-war Italy, American physiologist Ancel Keys observed a puzzling paradox: despite the poverty and relatively high-fat diet of the local population, heart disease was remarkably uncommon. This was in stark contrast to the high rates of heart disease he observed in the United States and other affluent countries. This initial observation in the 1950s led him and his wife, chemist Margaret Keys, on a scientific journey to understand the connection between diet, heart disease, and cholesterol. Their research culminated in the groundbreaking Seven Countries Study, a multinational epidemiological investigation that began in 1958.
The Seven Countries Study investigated the diets and health of middle-aged men across 16 cohorts in seven different nations. The study revealed a strong correlation between the high intake of saturated fats and cholesterol levels in countries like Finland and the U.S., and higher rates of heart disease. Conversely, populations in Crete and Southern Italy, with diets rich in olive oil and plant-based foods, had significantly lower rates.
Beyond the Science: Keys' Role as a Popularizer
Ancel Keys was a gifted communicator who, along with Margaret Keys, co-authored several popular books that championed the eating habits they had documented. Their 1975 book, How to Eat Well and Stay Well the Mediterranean Way, introduced the concept of the Mediterranean diet to a wide audience and explained its benefits. They also lived this lifestyle themselves in an Italian village known for its centenarians, adding authenticity to their message.
The Ancient Roots vs. The Modern Concept
The traditional eating patterns of the Mediterranean region are ancient, shaped by geography, agriculture, and culture over thousands of years. Staples like olives, grapes, wheat, and pulses were cultivated. Religious and cultural influences further diversified these food customs. Ancel and Margaret Keys' work created the modern scientific framework for the Mediterranean diet, systematizing these observations into a health model and launching its international recognition.
Comparison of Traditional Diet Promotion
| Aspect | Mediterranean Diet (Keys' Era) | Western Diet (Mid-20th Century) |
|---|---|---|
| Primary Fat Source | Olive oil, rich in monounsaturated fats | Saturated animal fats (butter, lard) |
| Staple Foods | Fruits, vegetables, whole grains, legumes, nuts | Refined grains, processed foods, sugary items |
| Protein Consumption | Moderate fish and poultry; low red meat | High red meat and processed meat |
| Dairy Intake | Moderate, primarily as cheese and yogurt | Higher intake, including full-fat milk and butter |
| Approach to Eating | Focus on fresh, local, and seasonal foods | Emphasis on convenience and mass-produced items |
Conclusion: The Legacy of Ancel and Margaret Keys
Ancel and Margaret Keys' work, including their pioneering research and influential books, brought international attention to the traditional Mediterranean eating pattern. This dietary approach is widely recognized for its health benefits and remains a popular choice. The Mediterranean diet was acknowledged by UNESCO in 2010 for its cultural importance {Link: Certitude https://www.certitude.org.uk/libweb/GGUxmr/0OK016/history__of-the-mediterranean_diet.pdf}. You can find further details on the Seven Countries Study on its official website [Link: Seven Countries Study website https://www.sevencountriesstudy.com/].
